Region: Huehuetenango

Process: Washed

Varietal: Caturra, Bourbon

Elevation: 1700-1850 MASL

Notes: Orange, Vanilla, Mint Chocolate

We have worked with the Villatoro family for years now, coordinated by our friends at Onyx Coffee in Huehuetenango. Favorites like Monte Claro and Guayabales are produced by various family members, and in the village of Hoja Blanca, Aurelio Villatoro is producing some of the region's best coffee. 

To a large degree, this coffee’s quality comes down to Aurelio’s eye for detail and demands for precision. The coffee is picked for prime ripeness and processed quickly after harvest so the fruit cannot begin to ferment and develop undesirable flavors. Total fermentation time is 24-36 hours, allowing the development of precursor flavors without introducing “funk,” and then the coffee is carefully dried. The result of all this: beautiful coffee.

Blending Caturra and Bourbon (a classic field blend), Campamento Alto brings sweet herbal aromatics, indulgent vanilla depth, and a rich chocolatey sweetness that pulls everything together. This incredibly dessert-ey coffee is going to delight the most adventurous pallet and the unfussy daily drinker alike.